Detroit-style pizza is a thick and rectangular, distinctive in that it has the sauce on top of the cheese, has particularly crispy edges, and is sometimes twice baked. You'll make the pizza sauce with crushed tomatoes, oregano, basil, garlic, and a touch of sugar.

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. Nothing beats the convenience of a bag of spinach, but any green will work here. Try mustard greens, kale, or collard greens.

This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.

This hearty vegetarian dinner gets its punch of flavor from plenty of garlic and a Parmesan rind. The recipe calls for whole peeled tomatoes that you crush with your hands, but if you have a can of crushed tomatoes on hand, we'll forgive you for using it.

This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes are creamy and the chicken is pull-apart tender.

Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

When the weather gets cold outside, we turn to big cooking projects with supplies we've stockpiled. This lasagna bolognese works layers of noodles and rich tomato sauce and may just be exactly what we want when we're snowed in.

If you like your sauce a little feisty, be generous with the crushed red pepper. Often, restaurant chefs finish this dish by swirling butter into the sauce at the end. You can do the same, or use olive oil to finish the sauce.

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

Thinly sliced zucchini ribbons replace pasta in this delicious, low-carb dish. The zucchini, which you can grill outdoors or cook in a grill pan, is layered with a basil-scented meat sauce and shredded mozzarella.

Simmered in a sauce of crushed tomatoes that's loaded with chiles, cumin, turmeric, and coriander, these meatballs can be made a day ahead. And you might want to double the recipe: you'll never want meatballs any other way after this.

There's no science to making the perfect Sunday Sauce. Sometimes, it's all about making the most with what you have on hand. Case in point: this simple sauce that pulls canned crushed tomatoes from the pantry. And then transforms them with pork ribs and sausage.